In pie plate, with fork, beat eggs. Cut each chicken-breast half crosswise into 2 pieces. One at a time, dip chicken-breast pieces and drumsticks in beaten egg, then into walnut mixture to coat; place in jelly-roll pans. Spray chicken pieces with olive-oil cooking spray.

Bake chicken, on 2 oven racks, 30 to 35 minutes, rotating pans between upper and lower racks halfway through cooking, until chicken is golden brown and juices run clear when chicken is pierced with a knife.

While chicken is cooking, prepare sauces (below). Cover and refrigerate sauces if not serving right away.

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